Twenty days in to 2016, and I'm declaring my 10th recipe as THE best one of the year so far. One pot? Check. Vegetarian? Check. Requires just enough baking time that I can wash dishes AND prep the next night's slow-cooker dinner before the timer goes off? Check. (More on that slow-cooker dinner later, but man, it feels good to have tonight's dinner baking while simultaneously making tomorrow night's dinner!) Healthy? Contains both grains and veggies AND consists of ingredients that my husband willingly eats and likes? Makes just enough leftovers to enjoy once more for dinner but doesn't overstay its welcome by feeding us for a week? Check, check, and check.

​I have to admit being a bit skeptical (ok, a lot skeptical) when my risotto started off looking like soup and I thought there was no possible way those teensy barley grains would soak up all that broth. Covered the pot, popped it in the oven, and said a little prayer. But wait! Lo and behold, I literally gasped when I opened the pot lid to reveal a perfectly fluffy yet moist and creamy risotto when the timer went off. Added some fresh spinach that wilted in the heat, then garnished with some shaved parmesan and this was a perfect one-pot one-bowl meal. ​

Rewind. I've gotten a little behind presenting my recipes to the world so time to get back on track.

Another vegetarian slow-cooker recipe from Amuse Your Bouche, this Mexican Casserole looked a little underwhelming but was a totally refreshing and new dish that was like nothing I've made before (in a good way!). I'd describe it as "quiche-esque," but lighter and more delicious. And totally easy to put together.

Another linguine recipe from One Pan, Two Plates, this one was called Linguine with Chicken, Spinach, and Feta Cheese. However, I subbed shredded turkey (the Xmas bird keeps on giving! Only one more plastic wrapped bundle of meat left in the freezer!) for the chicken. The jaw-dropping wow ingredient, however, was lemon juice. Brightened the dish and made the flavors pop like crazy. Totally awesome.

​And then, there were the lemons. My stepmother-in-law is blessed with a bajillion citrus trees in her backyard that I had the privilege to harvest while we visited over Christmas.​I brought home a small motherlode of Meyer lemons that have been waiting patiently in the garage ever since that road trip in anticipation of this recipe: Salt-Preserved Meyer Lemons from the Northwest Edible Life blog. However, I first read about this recipe in Erica Strauss's book, The Hands-On Home, which I am COMPLETELY OBSESSED with ever since I received it as a holiday gift from my aunt. So obsessed that I've made a Google spreadsheet listing the ingredients for each of her recipes for homemade cleaning supplies that one day in the near future I will be making. Did I really just admit that?

Back to the lemons.

To be honest, I really don't know what to expect from these mason jars of sunshine but I'm beyond excited to find out. This is my first time dipping my toes into the world of fermentation, and I'm dutifully shaking the jars every night and have my timeline posted on the fridge to refer to along the way. Stay tuned.

I told you I was really behind. One more recipe this week.

​Another vegetarian slow-cooker meal, this time from Real Simple. These are Slow-Cooker Bean and Spinach Enchiladas, and I was so intrigued with making enchiladas in the slow cooker (really?) that I had to try it myself. Also, THIS was the next night's dinner I made while that life-changing barley risotto was baking. Whipped up the easy filling of black beans, corn, frozen spinach, and cheese. Rolled up the tortillas which sat cozily on top of and were covered in salsa. Popped it into the fridge overnight until my husband slipped the liner into the slow cooker today, pushed a button, and I came home from work and was greeted by a fully cooked meal.

​And it totally worked. You really CAN make enchiladas in the slow cooker.

P.S. As instructed (literally, I sent her an email saying she HAD to make it tonight), my mom made the barley risotto for dinner tonight. And she confirmed that it was totally awesome. So call off the search and go make it for dinner tonight!